TOTAL TIME: Prep: 25 min. Cook: 6 hours
MAKES: 4 servings


  • 1-1/2 cups tomato juice
  • 1/2 cup maple syrup
  • 1/4 cup chopped onion
  • 3 tablespoons cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Dijon mustard
  • 2 teaspoons minced garlic
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 4 pounds bone-in beef short ribs
  • 1 teaspoon pepper
  • 1 tablespoon cornstarch
  • 2 tablespoons cold water

Nutritional Facts

2 ribs: 1169 calories, 92g fat (39g saturated fat), 206mg cholesterol, 538mg sodium, 34g carbohydrate (29g sugars, 1g fiber), 48g protein.


  1. In a small bowl, combine the first nine ingredients; set aside. Cut ribs into serving-size pieces; place on a broiler pan. Sprinkle with pepper. Broil 4-6 in. from the heat for 3-5 minutes on each side or until browned; drain on paper towels.
  2. Place ribs in a 5-qt. slow cooker; top with tomato juice mixture. Cover and cook on low for 6-7 hours or until meat is tender.
  3. In a small bowl, combine cornstarch and cold water until smooth. Pour 1 cup cooking liquid into a small saucepan; skim off fat. Bring to a boil; stir in cornstarch mixture. Return to a boil; cook and stir for 2 minutes or until thickened. Serve over ribs. Yield: 4 servings.
Originally published as Seasoned Short Ribs in Weeknight Cooking Made Easy Annual 2005, p47

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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WendyHewitt User ID: 1363693 54763
Reviewed Feb. 4, 2014

"Just didn't acquire the finishing taste of the ribs."

Sugarbusch User ID: 4006951 69940
Reviewed Mar. 15, 2009

"This recipe turned out so good! These are the best ribs I have ever had. I forgot the last step of thickening the sauce with cornstarch and it was still delicious. Highly recommend this recipe."

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